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Raspberry Linzer Cookies

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Raspberry Linzer Cookies are delicate sandwich cookies with tender, buttery dough and a sweet-tart raspberry filling, topped with powdered sugar for an elegant finish.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup raspberry jam or preserves
  • Powdered sugar, for dusting

Instructions

  1. In a mixing bowl, cream the butter and granulated sugar until light and fluffy.
  2. Add the egg and vanilla extract, mixing until well combined.
  3. In a separate bowl, whisk together all-purpose flour, almond flour, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms.
  5. Divide the dough in half, flatten each into a disc, wrap in plastic, and chill until firm, about 45 minutes.
  6. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick.
  8. Cut out cookies using a round cutter; cut a small center from half of the cookies to create the Linzer tops.
  9. Place cookies on the prepared baking sheets and bake for 10–12 minutes, until lightly golden around the edges.
  10. Allow cookies to cool completely on a wire rack.
  11. Spread raspberry jam on the solid cookies, then top with the cut-out cookies.
  12. Lightly dust with powdered sugar before serving.

Notes

You can substitute raspberry jam with strawberry, apricot, or blackberry preserves.Add a touch of lemon zest or cinnamon to the dough for extra flavor.Hazelnut flour can replace almond flour for a more traditional Linzer cookie.Chill dough thoroughly to prevent spreading and maintain cut-out shapes.Unfilled cookies can be frozen for up to 2 months; assemble after thawing.

Nutrition

Find it online: https://cookibly.com/raspberry-linzer-cookies/